After BP CEO Tony Hayward complained last week to a reporter in Louisiana, “I’d like my life back,” U.S. Rep. Charlie Melanconlaunched a petition to take Hayward’s job back.

The Louisiana Democrat called on BP to fire its chief executive over those remarks and the response to the spill that continues to spew thousands of barrels of oil into the Gulf of Mexico every day.

“Tony Hayward just wants his life back,” Melancon wrote in a message accompanying the petition. “Well, I don’t exactly think Tony Hayward deserves a vacation, but I’m not going to stand in his way. I think it’s time for BP to fire Tony Hayward.” 

More than 2,000 people have signed the petition, which is posted on Melancon’s campaign website, with hundreds of people leaving angry messages for Hayward along with their names.

“Go put on some hip boots, grab a bottle of Dawn detergent walk up to our coast and start cleaning the mess your company’s greed made!” one note reads.

Continue at politics daily

 

BELLE CHASSE, La. — The Plaquemines Parish emergency operations center, which looks like a suitable place to plan an invasion of Europe, sits on the third floor of a nondescript government building off the highway.

At 8 a.m. every day, a collection of officials from the parish, the state, the National Guard, the Coast Guard and BP gather for a staff meeting. On a recent morning, the group sat, waiting, surrounded by television screens, a buffet counter of walkie-talkies and placards emblazoned with serious-looking acronyms that hang from the ceiling over a long conference table.

They were waiting for Billy Nungesser. When he marched in, he had already been up for hours, as usual, appearing on the morning TV news shows. He sat down and yanked an eyedropper out of a paper bag — a bug had flown into his eye during an interview with Anderson Cooper of CNN. He squeezed out some drops, then got down to business.

Mr. Nungesser, a native Louisianan, is president ofPlaquemines Parish, an elongated rural jurisdiction that runs southeast from New Orleans and escorts the Mississippi River into the Gulf of Mexico.

Within hours of the April 20 explosion aboard the Deepwater Horizon oil rig, Mr. Nungesser, 51, became a go-to guy for the news media. In the ensuing weeks, he has turned into the angry everyman of the oil spill, whether delivering a broadside against the government and BP’s response efforts on CNN or standing in the gymnasium of Boothville-Venice Elementary School (Home of the Oilers!) before an anxious crowd of shrimpers and fishermen.

“I know it’s going to be rough,” he said to the crowd in a speech that sounded at times like a locker room pep talk. “I know everything’s not going to go our way. But they’re not going to beat us.”

“Go get ’em, Billy,” someone shouted from the bleachers.

To hear Mr. Nungesser tell it, the big boys — BP, the Coast Guard, the Army Corps of Engineers — have all been better at pointing fingers than solving problems.

Along with Gov. Bobby Jindal of Louisiana, Mr. Nungesser has been a dogged advocate for a plan to build barrier islands out of dredged material to keep the oil off the shores.

There are a number of experts, including the Army Corps of Engineers, who think this is abad idea, citing cost, time and environmental impact. In Mr. Nungesser’s gospel, that kind of response, even if it turns out to be true, is only half an answer. Come up with a better idea, he tells critics, or keep your reservations to yourself.

“These guys have no clue and no ability to think outside the box,” he said at the morning staff meeting.

Despite an affinity for the spotlight, Mr. Nungesser is a hard man to pin down. Between a cellphone that buzzes like an angry wasp, an unending string of interview requests, a visit by the president and the actual work of managing the parish, it is nearly impossible to slow him down long enough to confirm some basic biographical facts.

For example: How did Mr. Nungesser come to own an elk ranch in the parish?

The elk, he said late Thursday night over a 10-minute dinner of Sun Chips and soda, were bought from a man in Nebraska with the money he got from selling his house to his sister when he went to live in a shipping container.

Mr. Nungesser throws out sentences like that, and before one has a chance to ask him to elaborate, he is back on the phone, talking to a state trooper or a parish official or his fiancée, who needs to know that a television camera crew was following him home that night.

Back to the shipping container.

“I had a Jacuzzi,” he clarified. “It was nice.”

Continue at the NYT

 

PALOS VERDES, Calif (Reuters) – Film director and deep-sea explorer James Cameron said on Wednesday that BP Plc turned down his offer to help combat the massive oil spill in the Gulf of Mexico.

“Over the last few weeks I’ve watched, as we all have, with growing horror and heartache, watching what’s happening in the Gulf and thinking those morons don’t know what they’re doing,” Cameron said at the All Things Digital technology conference.

Cameron, the director of “Avatar” and “Titanic,” has worked extensively with robot submarines and is considered an expert in undersea filming. He did not say explicitly who he meant when he referred to “those morons.”

His comments came a day after he participated in a meeting at theU.S. Environmental Protection Agency headquarters in Washington to “brainstorm” solutions to the oil spill.

Cameron said he has offered to help the government and BP in dealing with the spill. He said he was “graciously” turned away by the British energy giant.

He said he has not spoken with the White House about his offer, and said that the outside experts who took part in the EPA meeting were now “writing it all up and putting in reports to the various agencies.”

The film director has helped develop deep-sea submersible equipment and other underwater ocean technology for the making of documentaries exploring the wrecks of the ocean liner Titanic and the German battleship Bismarck some two miles below the surface.

‘REALLY SMART PEOPLE’

Cameron suggested the U.S. government needed to take a more active role in monitoring the undersea gusher, which has become the worst oil spill in U.S. history.

“I know really, really, really smart people that work typically at depths much greater than what that well is at,” Cameron said.

The BP oil spill off the U.S. Gulf Coast is located a mile below the surface.

While acknowledging that his contacts in the deep-sea industry do not drill for oil, Cameron said that they are accustomed to operating various underwater vehicles and electronic optical fiber systems.

“Most importantly,” he added, “they know the engineering that it requires to get something done at that depth.”

Among the key issues that Cameron said he is interested in helping the government with are methods of monitoring the oil leak and investigating it.

“The government really needs to have its own independent ability to go down there and image the site, survey the site and do its own investigation,” he said.

“Because if you’re not monitoring it independently, you’re asking the perpetrator to give you the video of thecrime scene,” Cameron added.

Continue at Yahoo

 

Charge to Obama: ‘Go off!’

(CNN) — In the weeks since an oil rig exploded and later sank into the Gulf of Mexico, President Obama has dealt with the tragedy with his signature cool, calm and collected approach.

But with the oil still gushing in what is now the worst spill in U.S. history and the environmental devastation coming ashore, the president is becoming a target of the anger that was originally directed only at BP.

“One time, go off!” director Spike Lee urged on CNN’s “AC 360°.” “If there’s any one time to go off, this is it, because this is a disaster.”

Lee’s sentiment echoes the frustration of people who want to see Obama get loud, take charge and inspire them like he did during his presidential run.

Recalling then-candidate Obama’s ability to rouse crowds into chants of “Yes, we can,” presidential historian Douglas Brinkley said, “There was a feeling he was going to be one of these presidents that moved us with words the way John F. Kennedy and Ronald Reagan did in recent decades.”

Instead, Obama has presented himself as the unflappable president, with the engineer-like approach of Jimmy Carter and the legislative astuteness of Lyndon Johnson, Brinkley said.

“But in a time of great crisis, people aren’t looking for Johnson or Carter. They are looking for powerful rhetorical leadership — words that move the country in a positive direction,” he said.

Gloria Borger: We got the president we elected

The president has visited the region twice since the oil spill, most recently the Friday before Memorial Day weekend. Obama brought the tragedy to a more personal level, telling the public that he grew up in a place where the ocean is sacred, so he understands the emotional connection — but it was only a brief aside in an otherwise straightforward address.

It was hardly the outpouring that came from Louisiana Democrat Charlie Melancon, who broke into tears last week at a Capitol Hill hearing about the oil spill.

“Our culture is threatened. Our coastal economy is threatened. And everything that I know and love is at risk,” Melancon, who represents many of the affected Louisiana shoreline areas, told his Capitol Hill colleagues. Unable to finish reading his prepared statement, Melancon submitted it for the congressional record and then walked out of the hearing room as other lawmakers sought to comfort him.

And it was hardly the advocacy that’s come from Republican Gov. Bobby Jindal, also of Louisiana. In a column on CNN.com, Ruben Navarrette wrote that due to Obama’s lackluster response, “Bobby has Barack on the ropes and he is coming across as more passionate and more presidential.”

White House press secretary Robert Gibbs was pushed Tuesday to back up his claim that Obama is enraged by the situation.

“I’ve seen rage from him. I have,” Gibbs said at the daily briefing.

Asked to describe it, Gibbs pointed to the president’s “clenched jaw” and his call to “plug the damn hole.”

The president has been actively engaged in the crisis — firing the head of the Minerals Management Service, extending the moratorium on further offshore drilling and increasing the federal presence in the region.

But instead of a galvanizing cry of outrage at the failed efforts to cap the undersea gusher, Obama’s made the “let’s not panic” appeal, Brinkley said.

“With each BP failure, I think the American people have wanted to feel that the president is not just in the saddle but is leading the charge, and he’s fallen short in this regard,” he said.

Continue at CNN

 

Ron Zappe, who founded Zapp’s Potato Chips in Gramercy and turned the little chip factory into a national phenomenon, died Tuesday in Houston, where he was undergoing treatment for throat cancer. He was 67.

He was about one-third of the way through radiation treatment at M.D. Anderson Cancer Center when he died Tuesday about noon, company officials said.

Mr. Zappe graduated from Texas A&M University with a degree in industrial engineering and became a distributor of pumps and other oil-field equipment. But his four companies went bankrupt during the 1980s oil bust and he moved from Houston to Louisiana and started a potato chip business.

Rod Olson, general manager of the company, said Mr. Zappe was a classic entrepreneur.

He said Mr. Zappe’s wife came home from the grocery story one day with a bag of kettle-fried chips made in Texas, giving him the idea to create such a product in Louisiana.

“My wife, Anne, thought I’d gone nuts,” Mr. Zappe once said. “But I told her, ‘No, not nuts, chips.”

Mr. Zappe said he had trouble selling his idea to lenders as well.

“I asked 10 banks for a loan to begin the venture and they all laughed me out of the office,” he said. “The 11th finally gave me my start. I never gave up. That’s the secret.”

Mr. Zappe bought the former Faucheux Chevrolet dealership in Gramercy where he began making a thicker-cut, kettle-fried potato chip cooked in peanut oil.

“We made chips on the showroom floor and teenagers would park outside, watch us like a movie and do a lot of kissing,” he told Oprah Winfrey on her show in 1997.

The chip maker’s flamboyant personality brought him coverage in national publications like the Wall Street Journal and People Magazine.

His Zapp’s Tiger Tators became the first food product licensed by LSU and he sold Who Dat? chips 10 years before the Saints won the Super Bowl. Mr. Zappe came up with Cajun Crawtators in 1985, which company officials said was the nation’s first spicy potato chip.

Continue at the TP

 

Swamp Tours: Exploring the Louisiana Contemporary Collection opening reception with musical guests JEAN-ERIC!!

This exciting Louisiana modern art exhibition opens June 2 and it focuses on lesser known works by well-known Louisiana artists such as Clementine Hunter and many more.

Curated by Miranda Lash and William Fagaly, this collection highlights the unusual and unexpected acquisitions of NOMA over the past few decades and will focus on works that have not been on view in recent years. 

Artists featured: Ron Bechet, Lynda Benglis, Charles Blank, Fritz Bultman, David Butler, Jeffrey Cook, George Dureau, George Febres, Michael Frolich, Robert Gordy, Clementine Hunter, Ida Kohlmeyer, Sister Gertrude Morgan, James “J.P.” Scott, Keith Sonnier, Jim Richard, Noel Rockmore, Kendall Shaw, Robert Tannen, Robert Warrens and Edward Whiteman.

Wednesdays at NOMA are always FREE to the PUBLIC
CASH BAR for the Swamp Tours opening
Louisiana musicians Jean-Eric will be playing a free show in the Great Hall.
Check them out at www.loungercrunk.com

Swamp Tours: Exploring the Louisiana Contemporary Collection will be on view in the Frederick R. Weisman Galleries from June 2 through August 22, 2010.

Click here for the Facebook Events Page

 

Written by Nathan Stubbs Tuesday, 01 June 2010

Scott Fujita may be a Cleveland Brown now, but his heart remains with the Gulf Coast. The former New Orleans Saints linebacker donated $12,500 — half of his Super Bowl earnings — in April to America’s WETLAND Foundation to support coastal restoration plantings in Louisiana’s marshes. In the wake of the devastating Gulf oil spill, Fujita is again teaming up with AWF, this time in launching a text-messaging drive to raise funds to support volunteer planting and restoration projects following the oil cleanup.

Fujita recently taped a public service announcement (video below) that urges supporters to “Give Now” by texting “isupport wetlands” to 20222, then replying “yes” when asked for confirmation of their $10 donation. All donations will go directly to support the work of the America’s WETLAND Conservation Corps (AWCC), an LSU Ag Center-based AmeriCorps program that will manage volunteers and plantings in the wake of the Gulf Coast oil spill. In a press release from the America’s WETLAND Founcation, Fujita states, “These wetlands, already endangered due to coastal erosion, need all of us to pitch in to save this internationally important habitat,” Fujita said. “Please join me to save this threatened area. Now, more than ever, it is cit is critical to protect America’s wetlands.

Hilary Collis, program director of the AWCC, adds: “We estimate it would cost between $2,500 and $5,000 to purchase the plants needed to restore a wetland habitat the size of a football field. Once areas are declared safe, and don’t require the wearing of hazardous material clothing, we will go in and replant areas that need it.”
Each plug of Smooth Cord Grass, the primary grass used for wetlands restoration, costs about $1.00. The grass grows well in salt and brackish water at low levels and has an intricate root system that supports retention of marshland. One text message donation will purchase 10 plants.

For more information, or to donate online, visit am www.americaswetland.comand click on the “Gulf Oil Spill Restoration Fund.”

From the Independnet

 

For oyster lovers and the restaurants that cater to them, these are strange days. With the Gulf of Mexico still filled with oil one month after the BP rig explosion that killed 11 workers and triggered an environmental catastrophe, diners and restaurateurs still are unsure whether a seafood apocalypse is nigh.

Some, such as Parkway Bakery, have created a stir among the faithful by removing oysters from the menu.

Facing shortages and high prices, particularly for shrimp and oysters, other restaurants have substituted ingredients or raised menu prices. Some have kept their prices firm and swallowed the extra cost of higher-priced seafood. Some long-standing eateries with strong connections to seafood suppliers have had no problems with availability, but have begun stockpiling seafood in cold storage as a precaution.

Here is what eight restaurateurs — from white-tablecloth institutions to neighborhood seafood joints — had to say at press time on Wednesday about shelling out oysters and serving the seafood-loving public this week:

Antoine’s

713 St. Louis St., 504.581.4422

The city’s oldest restaurant, which invented Oysters Rockefeller more than a century ago, has not had problems getting oysters, though the price has increased by $2 a gallon, said executive chef Michael Regua. The restaurant so far is eating that extra cost to keep menu prices the same.

Finding shrimp, however, has been more difficult, Regua said. To fight the threat of a serious shortage, last week the restaurant leased a cold storage unit and stocked it with 3,000 pounds of local shrimp.

“We’re hoping that’s going to last us … about three months,” said Regua, who added that he knows of several other New Orleans restaurants that are stockpiling frozen seafood.

“The best thing for us to ensure that we can give a Louisiana product out to the public is to put them in cold storage.”

Bourbon House

144 Bourbon St., 504.522.0111

Known for its raw oyster bar, which features a blackboard listing the precise sources of the day’s catches, the Dickie Brennan-owned Bourbon House has “not had any problems as of yet” in procuring fresh oysters, said Wesley Janssen, the restaurant’s marketing manager.

“We have a great relationship with P&J Oysters, so we haven’t had a problem yet, but that’s mainly because all the beds east of the Mississippi (River) that were closed right at the beginning are open now,” Janssen said.

As part of the New Orleans Oyster Festival, the restaurant is going forward Thursday with an oyster-wine pairing event that will offer guests a wine flight of six different whites, along with a half-dozen raw oysters. Diners and a panel of celebrity judges will vote for their favorite pairings.

“We haven’t made any changes to the menu. We have had a few questions about safety,” he said, noting that the restaurants are keeping up with the Louisiana Seafood Marketing and Promotion Board’s testing updates.

“We have a blackboard in our oyster bar area, and we always put what area the oysters are coming from. There’s an oyster map at our oyster bar too, so people can see what area they’re coming from.”

oysters2.jpgView full sizeA half-dozen freshly fried Louisiana oysters still sells for less than $12 at Bozo’s in Metairie, but rising wholesale seafood prices are a growing concern.

Bozo’s

3117 21st St., Metairie, 504.831.8666

“(Oyster) prices have gone up by about 25 percent,” said manager Lauren Martinsen. “We’re still able to get oysters, but each day we’re just not sure. We’re just keeping our fingers crossed. We haven’t raised our (menu) prices at all. We’re hoping it’s temporary.

“We actually had people come in today for oysters, because they went to a po-boy shop Uptown and they had no oysters.”

The 82-year-old restaurant’s longtime, recently deceased shucker, Edward Blackwell, or Mister Eddie, “would be rolling around in his grave,” Martinsen said. “Oysters were his whole life, so he would be very upset.”

Buster’s Place

519 E. Boston St., Covington, 985.809.3880

The north shore oyster house was forced Tuesday to increase its menu prices for “anything with shrimp and oysters” after a 30 percent increase in its supplier’s seafood prices.

“We tried to hold out as long as we could, but we couldn’t last that long underwater,” manager Thomas Crandell said.

Because the restaurant is primarily an oyster bar that serves a lot of shrimp platters and po-boys, the price increase has “really affected us,” Crandell said.

Customers initially were eager to get seafood, responding to a “while it lasts” mentality, but “now, people are a little leery,” he said. “There’s been a lot of talk on the news about seafood being safe. But honestly, if we have the seafood, it’s safe to eat.”

Charles Sea Foods

8311 Jefferson Highway,
Harahan, 504.737.3700

The 59-year-old neighborhood seafood joint, which owner Frank Brigtsen of fine-dining restaurant Brigtsen’s took over last year, has taken oyster platters and po-boys off the menu, “because I don’t think people would be comfortable with the price,” but serves them upon request.

With an 8-inch po-boy selling for $15.95 and a 12-inch going for $18.95, “we feel we know the clientele (well enough) to know there would be sticker stock for some folks,” Brigtsen said.

Brigtsen’s has replaced the oysters in its baked seafood platter with scallops.

“In order to avoid uncertainty, we made that change and it’s actually a little interesting,” he said. “It forced us to try something different and think outside the box, and we’re happy with the result.

“There’s still a lot of uncertainty. Unfortunately, the health of our Gulf of Mexico is in the hands of BP, and that’s a shame, because they’re not doing a good job.”

Felix’s Restaurant and Oyster Bar

739 Iberville St., 504.522.4440

“Prices have definitely increased,” said owner John Rotoni. “Oysters have gone up considerably — shrimp, too. They’ve probably taken five different increases. I buy shrimp five times a week and I never know what I’m going to pay.”

Rotoni blamed the national media for fueling anxiety about safety among consumers.

“We haven’t gotten a lot of concern from the people who do come in,” he said. “We don’t even hear the concern because people just don’t eat it. We didn’t see a lot of the recent conventions.”

Rotoni and the restaurant’s chefs have “experimented with clams and mussels for some of our dishes,” but he has yet to use them instead of oysters on the menu “because I’m still getting good enough quality — beautiful oysters.”

Grand Isle

575 Convention Center Blvd., 504.520.8530

Despite rising prices “across the board,” the seafood restaurant, which features a prominent oyster bar and photographs of early 20th-century Louisiana oystermen, has only seen a reduction in the availability of “bayou-type fish, like speckled trout and redfish,” said manager Jeff Hof.

“We have made some contacts with some fishmongers in Hawaii in case things go south. We have tested their products and (gotten) fish flown in a couple times. We order it at 11 a.m. in the morning and get it the next day.”

Though the restaurant has not yet had problems getting oysters, “when that happens, I probably will not import (them),” Hof said.

“We have customers that ask us every day where our seafood comes from,” said Hof, of the restaurant, which is located near the Ernest N. Morial Convention Center. “We tell them that we still get safe seafood from people fishing in safe areas of the Gulf and we get in additional fish from Hawaii.”

Pascal’s Manale

1838 Napoleon Ave., 504.895.4877

The New Orlean s institution, known for its barbecued shrimp, has not raised menu prices, despite the price increase for wholesale oysters and shrimp, owner Bob Defelice said. However, the restaurant has gotten a strong whiff of national consumer anxiety about seafood safety.

“I had a customer in last night that was from California, and the waiter told me they’re telling them in the restaurants in California that they are emphasizing that they are not selling Louisiana seafood,” Defelice said.

“So far the availability and what we’re getting is safe to eat. As long as we have the opportunity to get Louisiana seafood that’s safe and available, we’ll continue to serve it.”

From the TP

 

Wildlife scientists think shrimp can survive the massive oil spill in the Gulf of Mexico.

Martin Bourgeois of the Louisiana Department of Wildlife and Fisheries says brown shrimp spawn offshore in January, February and March. Once the eggs hatch, the larva count on prevailing winds and currents to carry them to the Louisiana marsh, where they grow until it’s time for them to swim back offshore to spawn.

May is the peak fishing season for brown shrimp. White shrimp season begins in August and continues until December. Bourgeois said Tuesday that white shrimp, spawn closer to shore, but otherwise the one-year life cycle is mostly the same.

From the LA Times

 

NEW ORLEANS — Almost one-third of federal waters in the Gulf of Mexico is closing to commercial and recreational fishing because of the oil spill.

The National Oceanographic and Atmospheric Administration expanded the area by 5 percent Tuesday. NOAA says as of 6 p.m. EDT Tuesday that nearly 76,000 square miles would be off-limits because of oil spreading from the Deepwater Horizon disaster. That’s more than 31 percent of federal Gulf waters.

The irregular shape ban extends from Atchafalaya Bay, La., east to a point about 200 miles west of Naples, Fla., and then bending south.

From the AP